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🍽️ Veal Cutlets with Ham and Sage

320 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the veal cutlets under cold water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Pound the meat flat with the smooth side of a meat mallet to tenderize it.
  4. 4. Place a slice of ham on each cutlet.
  5. 5. Place a fresh sage leaf on top of the ham.
  6. 6. Secure the layers with a small wooden skewer.
  7. 7. Melt one tablespoon of butter in a large frying pan.
  8. 8. Fry the cutlets for about one to two minutes per side until golden brown.
  9. 9. Season the cutlets lightly with salt and pepper.
  10. 10. Remove the cooked cutlets from the pan and set them aside.
  11. 11. Deglaze the pan with Marsala wine.
  12. 12. Scrape the browned bits from the bottom of the pan.
  13. 13. Bring the liquid to a vigorous boil.
  14. 14. Taste the sauce to finish.
  15. 15. Place the cutlets back into the hot sauce briefly.
  16. 16. Heat the cutlets through in the sauce.
  17. 17. Arrange the Saltimbocca on pre-warmed plates.
  18. 18. Drizzle some sauce from the pan over the cutlets.
  19. 19. Serve the dish with suitable side dishes like potatoes.

Nutrition per serving